Step by Step Mash at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then add the first wort hops before sparging at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil for 90 minutes, following the hop addition schedule. Whirlpool wort and let sit for 15 minutes before you begin cooling. Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.

Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg) and add 7.25 lbs. (3.3 kg) light dried malt extract. Steep crushed grains in 2 quarts (2 L) of water at 152 °F (67 °C) for 45 minutes. Add the first wort hops as the wort is heating up to a boil. Boil for 90 minutes. Follow the remaining portion of the all-grain recipe.

Written by Chris Colby

This well-balanced West Coast IPA is a San Diego classic that is filled with aromas of grapfruit and tangerine, fresh pine, and tropical fruit.

You'll Also Like

The beer is an easy drinking IPA with a restrained bitterness. The Australian and New Zealand hops impart bright flavors and aromas of tropical and citrus fruits. We think of it as sunshine in a glass, a perfect beer for summer.